In this study session, you have learned that:
- Meat, fish, milk and eggs are valuable foods, but they must be handled correctly to prevent spoilage and disease transmission.
- Each type of food can transmit specific microorganisms or parasites, causing specific foodborne diseases.
- Disease transmission is minimised by correct hygienic practices in preparing, processing and selling food.
- Eating raw meat, fish, milk and eggs is not safe.
- Fresh fish can be recognised by their appearance; stale fish should not be eaten.
- Milk can be treated by several methods to make it safe, of which pasteurisation is the most recommended.
- Egg quality can be assessed by simple tests such as candling and shaking.
Last modified: Wednesday, 2 July 2014, 10:41 AM